- 2 Envy™ Apples
- ½ LB Pork Tenderloin
- 3T Olive Oil
- 1 t Salt
- 1 t Pepper
- 3 Sprigs of Rosemary
- ½ C Shredded Carrots
- ½ C Shredded Red Cabbage
- 1 C Shredded Green Cabbage
- 4T Taylor Pass Honey
- 1 C Mayonnaise
- 1T Mustard
- 1T White Vinegar
- Salt and Pepper, to taste
- 12 Soft Taco Shells
- 2T Sour Cream
- 1 Lime, Cut into Wedges
Cut pork crosswise into 1-inch round medallions.
Coat pork medallions with olive oil, salt, and pepper, then add to saucepan on medium heat.
Slice half of one Envy™ apple into thick wedges and add to saucepan.
Slice remaining half of Envy™ apple into thin wedges and set aside.
Add rosemary to saucepan and heat for 2-3 minutes.
Flip pork and heat for another 2-3 minutes until pork is slightly golden and cooked all the way through.
Let pork rest for 3 minutes and then slice into strips.
Thinly slice half Envy™ apple into thin sticks around the same size of the shredded cabbage.
Reserve half of Envy apple for last step.
Toss Envy™, carrots, red cabbage, and green cabbage together in serving bowl.
Mix Taylor Pass Honey, mayonnaise, mustard, and vinegar into a dressing.
Add salt and pepper to taste.
Mix dressing and cabbage together and refrigerate for at least 1 hour prior to serving.
Cut remaining Envy™ apple into thin wedges.
Top taco shells with pork, slaw, sour cream, and a squeeze of lime.
Then, top with Envy™ wedges.